Tamales Panamenños

Tamales Panamenños Recipe - Authentic Panamanian Tamale Recipe

Region / culture: Panama | Preparation time: overnight | Cooking time: 1 hour | Servings: 8

Introduction

Tamales Panameños are a traditional dish from Panama that consists of a flavorful corn dough filled with a delicious mixture of meats, vegetables, and spices. These tamales are wrapped in plantain leaves and steamed to perfection, creating a dish that is both hearty and satisfying.

History

Tamales have a long history in Panama, with indigenous tribes using corn as a staple ingredient in their diet. Over time, the recipe evolved to include a variety of meats and vegetables, creating a dish that is now enjoyed by people all over the country. Tamales Panameños are often served during special occasions and celebrations, making them a beloved dish in Panamanian cuisine.

Ingredients

2 lb (907 g) fresh corn kernels
2 lb (907 g) pork meat, cut into small cubes
1 whole chicken, cut into 8 pieces
0.67 cup vegetable oil
3 tbsp annatto (achiote)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cups chopped onions
5 cloves garlic, chopped
2 lb (907 g) roma tomatoes, chopped
4 culantro leaves, chopped
1 small hot pepper, finely chopped
2 tbsp salt
1 cup white wine
1 cup boiling water
2 tbsp vegetable oil
1 lb (454 g) pitted prunes
2 cans red pimentos
1 cup stuffed olives, plus 2 tbsp capers

How to prepare

Soak the corn overnight in water.
The next day, discard the water and replace with fresh water. Cook over moderate heat until the corn is tender.
Drain the corn and pass it through a meat grinder.
Add the hot water and 2 tbsp of vegetable oil. Mix well until a smooth, soft dough is obtained.
Cover the dough and let it rest while you prepare the filling.
Heat the oil in a large saucepan and add the achiote.
Cook until the color is released, then strain the oil and discard the achiote.
Return the oil to the saucepan and cook the chicken pieces until golden brown.
Remove the chicken from the saucepan and add the onions, garlic, and bell peppers. Cook until soft but not brown.
Add the tomatoes, culantro, hot pepper, salt, and wine.
Add the chicken and pork. Cook slowly until the meats are tender. Adjust the salt if necessary.
Add a portion of this sauce (without the meats) to the corn dough and knead until soft.
Set aside the meats.
Lightly pass the plantain leaves over a slow fire, then remove the middle vein and wipe each leaf with a damp cloth.
Overlap 2 or 3 leaves and place some corn dough in the center, spreading it evenly.
Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 more portions of corn dough on top.
Fold over and wrap the tamale well in the plantain leaf. Tie it with a string.
Fill a pot with boiling water and add the tamales. Boil for 1 hour.

Variations

You can customize the filling of the tamales by adding different meats such as pork or beef.
Vegetarians can make a meat-free version of Tamales Panameños by using a mixture of vegetables and beans as the filling.
Adding olives or raisins to the filling can add a unique flavor to the tamales.

Cooking Tips & Tricks

Soaking the corn overnight helps to soften it and make it easier to grind into a dough.

- Adding achiote to the oil gives the tamales a beautiful color and flavor.

- Wrapping the tamales tightly in plantain leaves helps to keep them moist and flavorful during cooking.

- Boiling the tamales for an hour ensures that they are fully cooked and have a tender texture.

Serving Suggestions

Tamales Panameños can be served with a side of rice and beans for a complete meal. They are also delicious on their own or with a side of salsa or hot sauce for added flavor.

Cooking Techniques

Steaming the tamales in plantain leaves helps to infuse them with flavor and keep them moist during cooking. Boiling the tamales ensures that they are fully cooked and have a tender texture.

Ingredient Substitutions

If you can't find fresh corn kernels, you can use canned or frozen corn as a substitute. You can also use banana leaves instead of plantain leaves for wrapping the tamales.

Make Ahead Tips

You can prepare the filling for the tamales ahead of time and store it in the refrigerator until you are ready to assemble and cook the tamales. This can help to save time on the day of serving.

Presentation Ideas

Serve the tamales on a platter lined with fresh plantain leaves for a traditional presentation. You can also garnish the tamales with a sprinkle of chopped cilantro or a drizzle of salsa for added color and flavor.

Pairing Recommendations

Tamales Panameños pair well with a variety of side dishes such as rice, beans, salad, or fried plantains. They can also be enjoyed with a cold beer or a glass of fruity sangria.

Storage and Reheating Instructions

Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam the tamales in a steamer basket for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Tamales Panameños contains approximately 350 calories.

Carbohydrates

Each serving of Tamales Panameños contains approximately 45 grams of carbohydrates.

Fats

Each serving of Tamales Panameños contains approximately 15 grams of fats.

Proteins

Each serving of Tamales Panameños contains approximately 20 grams of proteins.

Vitamins and minerals

Tamales Panameños are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Tamales Panameños may contain allergens such as gluten (from the corn dough) and sulfites (from the prunes).

Summary

Tamales Panameños are a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. They are a hearty and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Tamales Panameños are a delicious and traditional dish from Panama that is perfect for special occasions or celebrations. With a flavorful corn dough and a savory meat filling, these tamales are sure to be a hit with your family and friends. Enjoy the rich flavors and textures of Tamales Panameños for a taste of authentic Panamanian cuisine.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Tamales Panameños. It was many years ago, during one of my trips to Panama to visit my dear friend Isabela. She was a fantastic cook and always had the most delicious dishes to share with me. I was always in awe of her skills in the kitchen and eager to learn from her.

One day, as we sat in her cozy kitchen sipping on coffee, she revealed to me the secret behind her famous Tamales Panameños. She explained that this traditional dish was a labor of love, requiring time and patience to prepare. As she spoke, I could see the passion in her eyes and hear the pride in her voice. I knew I had to learn how to make these tamales for myself.

Isabela graciously invited me to join her in the kitchen that afternoon to observe and assist in making the tamales. I eagerly accepted her offer and eagerly watched as she gathered the ingredients and began the tedious process of assembling the tamales. The aroma of the spices filled the air, making my mouth water in anticipation.

As we worked together, Isabela shared with me the history behind the dish. She explained that Tamales Panameños were a traditional Panamanian dish that dated back centuries. They were typically served during special occasions and celebrations, such as Christmas and New Year's. The tamales were a symbol of unity and community, as families would gather together to make them in large batches.

I listened intently as Isabela shared her knowledge with me, soaking in every detail and technique. I watched as she expertly spread the masa onto the banana leaves, carefully placing the filling of pork, chicken, and vegetables in the center. She then folded the leaves around the mixture, creating a neat package that would be steamed to perfection.

As we worked side by side, Isabela patiently guided me through each step of the process. She showed me how to fold the tamales, secure them with string, and arrange them in the steamer. She explained the importance of patience and attention to detail, emphasizing that the tamales needed to be cooked slowly and carefully to ensure they turned out just right.

After hours of preparation and steaming, the tamales were finally ready to be served. Isabela carefully unwrapped one for me to try, and I eagerly took a bite. The flavors exploded in my mouth, a perfect blend of savory and spicy that warmed me from the inside out. I could taste the love and care that went into making these tamales, and I felt a deep sense of satisfaction knowing that I had helped create them.

From that day on, I was hooked. I knew that I had to continue making Tamales Panameños for my family and friends back home. I practiced the recipe diligently, honing my skills and perfecting the flavors with each batch I made. I experimented with different fillings and seasonings, adding my own personal touch to the traditional dish.

Over the years, I have shared the recipe for Tamales Panameños with countless people, passing down the knowledge and tradition that Isabela had shared with me. Each time I make the tamales, I am transported back to that day in Isabela's kitchen, surrounded by the warmth and love of a dear friend. And each time I take a bite, I am reminded of the sense of anticipation and excitement that comes with discovering a new recipe and creating something truly special.